I love cooking.
Actually, I love gastronomy, which is more around the culture, history, art and science of food.
The subject fascinates me so much, that given the opportunity I would happily return to study it full time – a subject that would require an interdisciplinary focus of both fine arts (it’s influence to and from: dance, dramatic arts, painting, sculpture, literature, architecture, and music) and the sciences (chemistry, biology, geology, agronomy and sociology). Further the joys of the potentia that is offfered via the arts of molecular gastronomy.
But I digress.
I therefore love to cook, because of my love for the subject.
Cooking bestows the joy of creativity as it allows me explore the ingredients, the interaction of flavours and textures, the science of how one substance can alter another, the joy of the finished meal and how it can bring people together in ways few other things can.
Cooking bestows the joy of therapy as well, for while it is work (and in some cases a lot of work) it can be extremely therapeutic for the tactile senses to mash, moosh and squish ingredients between your fingers, the olfactory senses to smell the aromas of fresh ingredients and the combined aromas of a finished meal, the visual delight of the presentation and of course, the salivacious end of it all in the oral delights of the final product.
Thus, after many years of talking and pondering, I shall now begin to record my activities in the kitchen to share some of this joy with you.